The lecture by Prof. Noam Chomsky on the prospects for resolving the Israeli-Palestinian conflict was organized at United Nations Headquarters in New York on 14 October 2014 by the Committee on the Exercise of the Inalienable Rights of the Palestinian People, within the framework of the International Year of Solidarity with the Palestinian People. The lecture was followed by a Q&A session with Prof. Chomsky moderated by broadcast journalist Amy Goodman of Democracy Now!

People’s susceptibility to the myriad of toxins they are exposed to depends on:

• the total chemical burden of the body• the amount chemicals that need to be rendered harmless• their lifestyle• their general health

Unless they take steps to regularly detoxify, those who are exposed to too many toxins, and that would be the vast majority of people, their system will most likely become overloaded with toxins. There are many benefits associated with detoxification that will counteract the many problems that can occur for our lifestyles.

These problems can come about due to eating food contaminated with additives, hormones, and preservatives, or having a diet that consist mainly of highly processed food that is nutrient-deficient. Environmental toxins further contribute to the problem.

Unless the liver and other detoxification organs are able to deal with this toxic load, they end up being stored in our fat cells (mostly the liver but also the brain) as well as cell membranes and other lipid tissues. Because of the existing chemical overload, any new chemicals entering the body cannot be metabolized.Toxicity Symptoms

But how can you tell if you are overloaded with toxins? There are specific liver function tests available, but in addition in the table below we have listed some of the symptoms. You will probably notice a variety of these symptoms are non-specific and can indicate a toxic overload, a broad range of other issues, or sometimes nothing at all.

Look for instance at “burping”. It could either be a possible symptom of toxicity related to the digestive system and the liver, or it could simply be that you’ve accidentally swallowed some air. But if you simultaneously have a number symptoms on the list it is much more likely that you are suffering from a toxic overload.

So when reviewing this list, please keep this in mind and don’t jump to any premature conclusions. When in doubt, you can always check with your doctor. There are a range of tests you can ask for including:

Lately, when buying bottled water, consumers are advised to check the bottom of the bottle, in order to protect their health.

Plastic bottles labeled with letters like HDP, HDPE, PP and a few others, do not release any toxic material in the water, and the remaining letters can represent the chemicals found in the water you are drinking.

Every brand must label the content of the bottle, they will either have the letters, numbers or number symbols shown in the graphic.

#1 PET or PETE

– stands for single-use bottles. These bottles can possibly release heavy metals and chemicals that affect the hormonal balance.

“PET is one of the most commonly used plastics in consumer products, and is found in most water and pop bottles, and some packaging. It is intended for single use applications; repeated use increases the risk of leaching and bacterial growth. PET plastic is difficult to decontaminate, and proper cleaning requires harmful chemicals. Polyethylene terephthalates may leach carcinogens.”

#2 HDP or HDPE

– plastic that practically releases no chemicals. Experts recommend choosing these bottles, when buying bottled water, because it is probably the healthiest water you can find on the market.

“HDPE plastic is the stiff plastic used to make milk jugs, detergent and oil bottles, toys, and some plastic bags. HDPE is the most commonly recycled plastic and is considered one of the safest forms of plastic. It is a relatively simple and cost-effective process to recycle HDPE plastic for secondary use.”

#3 PVC or 3V

– releases 2 toxic chemicals that affect the hormones in your body.

“PVC is a soft, flexible plastic used to make clear plastic food wrapping, cooking oil bottles, teething rings, children’s and pets’ toys, and blister packaging for myriad consumer products. It is commonly used as the sheathing material for computer cables, and to make plastic pipes and parts for plumbing. Because PVC is relatively impervious to sunlight and weather, it is used to make window frames, garden hoses, arbors, raised beds and trellises.”

#4 LDPE

– this plastic cannot be used in the production of bottles, but plastic bags, even though it does not release any chemicals into the water.

“LDPE is often found in shrink wraps, dry cleaner garment bags, squeezable bottles, and the type of plastic bags used to package bread. The plastic grocery bags used in most stores today are made using LDPE plastic. Some clothing and furniture also uses this type of plastic.”

#5 PP

– another white colored or semi transparent plastic, used as a packing for syrups and yoghurt cups.

“Polypropylene plastic is tough and lightweight, and has excellent heat-resistance qualities. It serves as a barrier against moisture, grease and chemicals. When you try to open the thin plastic liner in a cereal box, it is polypropylene. This keeps your cereal dry and fresh. PP is also commonly used for disposable diapers, pails, plastic bottle tops, margarine and yogurt containers, potato chip bags, straws, packing tape and rope.”

#6 PS

– releases some carcinogenic substances and it is commonly used in the production of coffee cups and fast food casings.

“Polystyrene is an inexpensive, lightweight and easily-formed plastic with a wide variety of uses. It is most often used to make disposable styrofoam drinking cups, take-out “clamshell” food containers, egg cartons, plastic picnic cutlery, foam packaging and those ubiquitous “peanut” foam chips used to fill shipping boxes to protect the contents. Polystyrene is also widely used to make rigid foam insulation and underlay sheeting for laminate flooring used in home construction.”

#7 PC or non-labeled plastic

– the most dangerous plastic in the food production which releases BPA chemicals and it is often used in the production of sports water bottles and food containers.

This category was designed as a catch-all for polycarbonate (PC) and “other” plastics, so reuse and recycling protocols are not standardized within this category. Of primary concern with these plastics, however, is the potential for chemical leaching into food or drink products packaged in polycarbonate containers made using BPA (Bisphenol A). BPA is a xenoestrogen, a known endocrine disruptor.

As of today, check the bottom of the bottle twice!

So what bottles can you use? Good question, personally I prefer glass or stainless steel.

Are microwaves a benign bastion of convenience or a sinister contributor to biological and nutritional damage? A growing percentage of people are now heeding the advice of holistic health experts and disposing of their microwaves due to the dangers of microwaved food. Regardless of where you stand, humans are the only animals on the planet who destroy the nutritional value of their food before eating it, and the use of microwaves is no exception.

Microwaves are a source of electromagnetic energy (a form of nonionizing form of radiation) electronically generated. When penetrating the aliments, they trigger an inner rotation of the water molecules inside the food. This rotation triggers a friction between the molecules and the result is a rapid growth in temperature.Microwaves use super-fast particles to literally radiate the contents of water inside food and bring it to boil. Not only has microwave use been linked to causing infertility in men, but it also denatures many of the essential proteins in the food making them virtually indigestible.

Most animals will only consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it. Think about all the prepackaged and processed foods we purchase and consume annually. It's no wonder the state of our health is in dire straits.

Microwave ovens work physically, biochemically and physiologically, producing ions and various free radicals, which destroy viruses and bacteria, but not toxins and microtoxins. The experts have concluded that food cooked in microwaves loses between 60% and 90% of its vital energy and, at the same time, the structural disintegration processes accelerates. Also, the nutrient substances are altered, leading to digestive diseases. These microwaves can increase both the number of cancerous cells in blood and the number of stomach and intestinal cancerous cells.

Microwaves leaking radiation is a serious issue. Serious enough for the FDA to set legal limits on the leakage permitted by every microwave manufacturer. However, the only way to completely eliminate the radiation dangers associated with microwaves is not to use one. Microwave radiation has been known to cause cataracts, birth defects, cancer and other serious illnesses.Because of these causes the microwave ovens were banned in the Soviet Union in 1976. Soviet scientists found that the microwave exposure decreases the ability of some vitamins to by absorbed by the human body, dramatically accelerates the structural disintegration of all foods and reduces the metabolic stress of the alkaloids, glycosides and galactoses.In 1991, the Swiss Doctor Hans Ulrich Hertel made a study that demonstrated that cooking or heating food presents much greater risks for health than the traditionally cooked food. He found that people who ate microwave prepared food recorded losses in the hemoglobines and lymphoites.In 2003, a Spanish governmental study elaborated in Murcia demonstrated that the vegetables and fruits cooked in a microwave lost a percentage of 97% of the substances that contribute to reducing the incidence of coronary heart diseases.

In Dr. Lita Lee's book, Health Effects of Microwave Radiation -- Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products.

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states:

"Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens."

There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Microwaves quickly destroy the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods. One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health).

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel's scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.12 Enumerated Effects of Microwaves 1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;9. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.Take a look around you at every person that still uses a microwave. The largest majority are unhealthy and overweight. The more you use the microwave, the worse your nutritional state gets, and the more likely you are to be diagnosed with various diseases and put on pharmaceuticals which, of course, will create other health problems that lead to a grand spiraling nosedive of health.

Of all the natural substances -- which are polar -- the oxygen of water molecules reacts most sensitively. This is how microwave cooking heat is generated -- friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed, called structural isomerism, and thus become impaired in quality. This is contrary to conventional heating of food where heat transfers convectionally from without to within. Cooking by microwaves begins within the cells and molecules where water is present and where the energy is transformed into frictional heat.

The following is a summary of the Russian investigations published by the Atlantis Raising Educational Center in Portland, Oregon:

- Various kinds of damaged to many plant substances, such as alkaloids, glucosides, galactosides and nitrilosides.

According to Dr. Lee, changes are observed in the blood chemistries and the rates of certain diseases among consumers of microwaved foods. The symptoms above can easily be caused by the observations shown below. The following is a sample of these changes:a.. Lymphatic disorders were observed, leading to decreased ability to prevent certain types of cancers.b.. An increased rate of cancer cell formation was observed in the blood.c.. Increased rates of stomach and intestinal cancers were observed.d.. Higher rates of digestive disorders and a gradual breakdown of the systems of elimination were observed.Decrease in Food Value

Microwave exposure caused significant decreases in the nutritive value of all foods researched. The following are the most important findings:1. A decrease in the bioavailability [capability of the body to utilize the nutriment] of B-complex vitamins, Vitamin C, Vitamin E, essential minerals and lipotropics in all foods;2. A loss of 60-90% of the vital energy field content of all tested foods;3. A reduction in the metabolic behavior and integration process capability of alkaloids [organic nitrogen based elements], glucosides and galactosides, and nitrilosides;4. A destruction of the nutritive value of nucleoproteins in meats;

5. A marked acceleration of structural disintegration in all foods.

How Do You Heat Your Food The Healthy Way This is kind of a misnomer because there is truthfully, with perhaps the exception of dehydration, no way to heat food and maintain its structural and nutritional value. However, gently heating food in a cast iron pan over the stove may be the healthiest alternative to nuking it. This is the old fashioned way and it never failed our ancestors.

Toss that microwave and strive to consume at least half of your diet from raw foods, that is a huge step in the right direction to maintain their nutritional value. My mother always used to tell me that if food comes from a package, or has to be heated to be eaten, there's a good a chance it's low in nutrition. She was right for the most part, so keep that in mind when venturing the aisles at the grocery. (source)

It is time to come with a follow up story to further prove that the Microwave oven is seriously dangerous to people and not only.

It is claimed by Microwave oven producers and even scientists that the Microwave oven is not only ok to use but it is actually even recommended. Some go as far as claiming that it makes the food more healthy.

It is true that the Microwave oven uses a nonionizing form of radiation which is not as cancerous as the ionizing radiation but still are you willing to risk your health over a fast way to heat your food? There are other ways to heat your food without any risks and controversies.

Some but not all studies suggest that long-term exposure to nonionizing form of radiation may have a carcinogenic effect. Needless to say is that the ionizing radiation is highly carcinogenic (can provoke cancer) and only few exposures to ionizing radiationcan result in a random form of cancer. Exposure to ionizing radiation is done when you take an X-Ray for example or by other means.

The Human DNA is very sensible to radiations of any form, so long time exposure to both ionizing and nonionizing radiation can change a cell’s DNA. If this happens, then the cell’s in built instructions about how to live and grow are jumbled around. It is then possible for the cell to do something very different from what it is supposed to do. For example, it may become cancerous and keep reproducing in an uncontrolled way. This could take years to happen but it still means that a cancer may eventually develop.

Now after knowing why the Microwave oven is dangerous it is time to present an experiment conducted at home almost five years ago by Arielle Reynolds from Knoxville, Tennessee.

Below is a science fair project that Arielle Reynolds did. In it she took filtered water and divided it into two parts. The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave. Then after cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave. She was thinking that the structure or energy of the water may be compromised by microwave. As it turned out, even she was amazed at the difference. So if the microwave water kills plants it can definitely hurt people too. It is easy to make this test and moreover, everyone is encouraged to make a similar test and let us know of their results.(source)

Born in New York with the gift of an energy transmission of love, Anamika began her exploration of consciousness in early childhood.

In all aspects of her work, which initiates leaps in consciousness, she shares her personal discoveries. With compassion, humor, and keen understanding, she makes the processes of integrating and enlightening easily accessible.

Anamika's background is multi-disciplinary: metaphysics, psychology, music and the performing arts, the sciences, and French. She earned her B.A. in Psychology from Wellesley College, and after completing a non-traditional Ph.D. in Psychology from Columbia Pacific University, graduated from the four-year healing arts program at the Barbara Brennan School of Healing.

An international workshop leader and author, she has appeared on many television and radio shows and has been guiding people for over 35 years. Anamika lives in Malibu, CA.

Since our childhood we all know how to dream. Asleep and awake. Thanks to the power of our imagination we believe we are capable of achieving anything we can dream of. However, as we grow older we lose this wonderful ability we'll later need to be creative, to innovate, to change our lives and to transform our organizations. We invite you to dare to dream again, to challenge your comfort zone, and to enjoy the pleasure of turning your dreams into reality.Do you dare to dream?

Definition:Externalities refers to situations when the effect of production or consumption of goods and services imposes costs or benefits on others which are not reflected in the prices charged for the goods and services being provided.

Context:Pollution is an obvious example of a negative externality, also termed an external diseconomy. Chemicals dumped by an industrial plant into a lake may kill fish and plant life and affect the livelihood of fishermen and farmers nearby.

In contrast, a positive externality or external economy may arise from the construction of a road which opens a new area for housing, commercial development, tourism, etc. The invention of the transistor generated numerous positive externalities in the manufacture of modern telecommunication, stereo and computer equipment. Externalities arise when property rights cannot be clearly assigned.